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General-purpose professional. The smokehouse is designed for industrial and craft production of smoked meat products. It enables to carry out automatic thermal processing of smoked meat products, i.e. reddening, warming-through, drying, smoking, cooking, baking and showering without any additional handling operation.

The UKM Central smokehouse enables the thermal processing of smoked products in the temperature range from 40°C to 110°C. All the steps of the process, i.e. reddening, warming-through, drying, smoking and cooking are carried out automatically without need of any additional manipulation between individual steps.

The Compact smokehouses are intended for production of smoked meat products in small plants, large canteens and restaurants. The smoking chamber enables to carry out the automatic thermal processing of smoked meat products, i.e. reddening, warming-through, drying, smoking, cold smoking, cooking and baking.

The UKM JUNIOR 03 smokehouse is designed for craft production of smoked products in small producing plants, large canteens and restaurants. The smokehouse enables to carry out the automatic thermal processing of smoked meat products, i.e. warming-through, drying, smoking, cold smoking, cooking and baking up to temperature of 160°C.